1/2 cup light whipped topping

32 strawberries

Preparation

3. In a large bowl, combine remaining ingredients except the whipped topping and the strawberries, and stir until well blended. Add the flour mixture and stir until just blended. Pour batter into muffin pans and bake for 15 minutes, or until a toothpick inserted in the center of a brownie comes out clean. Cool completely on a wire rack.

4. On a cutting board, with a sharp knife, cut the stem sides of the strawberries so they are flat.

5. Remove brownies from muffin pans and arrange them on a flat surface. With a spoon, spread a rim of whipped topping around the top of each brownie. On each brownie, place a strawberry, flat side down, on top of whipped topping. Drop a small dollop of whipped topping on the pointy tip of each strawberry.

Yield:32 servings

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

Nutrition Facts

Serving Size:1 brownie

Calories: 69

Fat: 2g

Saturated Fat: 0

Cholesterol: 6mg

Sodium: 16mg

Carbohydrates: 11g

Fiber: 0

Protein: 2g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

These cool treats bring together that terrific chocolate and banana combo. If you like peanut butter and banana too, sprinkle some chopped dry-roasted peanuts on the chocolate before you chill them.

Chocolate Banana Pops

Ingredients

4 large bananas

8 popsicle sticks

4 oz dark chocolate chips

1 Tbsp canola oil

Preparation

1. Line a baking sheet with waxed paper.

2. Peel and cut the bananas in half crosswise to make 8 pieces. Push a popsicle stick into each banana half.

3. In a microwave-safe bowl, combine chocolate and oil. Microwave on high for 20 seconds, stir, and continue to microwave at 10-second intervals until melted.

4. Pour melted chocolate into a tall glass. Dip bananas in chocolate mixture, spooning on additional chocolate to cover, and set on prepared baking sheet. Refrigerate for 2 hours or until chocolate is firm.

Yield:8 servings

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

Nutrition Facts

Calories: 142

Fat: 6g

Saturated Fat: 3g

Cholesterol: 0

Sodium: 1mg

Carbohydrates: 25g

Fiber: 9g

Protein: 1g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content*Recipes reposted with permission from HAP’s Cook eKitchen. For a full line of healthy recipes from breakfast, lunch, soups, dinner and snacks - visit http://hap.webhealthyrecipes.com/Cook-eKitchen-CEK